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Roasted Cauliflower Soup with Curry

One of my favorite blogs is by a girl named Joy. Her blog is called “Joy the Baker,” but she does waaaay more than just bake. She’s like a mentor to me – even though she probably doesn’t even know I’m reading. (Seriously. I must get better about commenting.)

Anyways, I was catching up on some of my favorites when I saw this recipe for Roasted Cauliflower Soup with Cumin. Immediately, I emailed Andrew (my happiest kitchen helper) that we needed to make this soup ASAP. Of course, he agreed.

You see, Joy takes perfect pictures. They always look so good I have no choice but to commit. But, I didn’t know what I was committing to… Everything happened so quickly – I’m embarrassed to say I hadn’t even looked at the recipe before the making day.

So, I intended to make this soup, but in the process of making Joy’s soup something wonderful happened. I realized that the soup was more than just “with Cumin.” It was a soup “with Cumin and Curry.”

DO YOU KNOW WHAT THAT MEANS??!?! It opened up a whole new flavor palate! I love curry the most when it includes citrus, coconut, and cilantro. So, I adapted the recipe.

Here’s the Beetingheart’s version of an already great soup! (Thanks Joy!)

Recipe: Roasted Cauliflower Soup with Curry

Ingredients

1 1/2 Heads of Cauliflower

3 Tbsp Olive Oil

2 Tbsp Curry Powder

1 Tbsp Cumin Powder

1 tsp Salt

1/2 Fresh Lemon

4 C Chicken Broth

3 Tbsp Butter

1 Medium Onion

6 ounces Coconut Milk

Cilantro

Directions:

Preheat the oven to 375 degrees F. Cut the cauliflower into medium size pieces and lay flat on a roasting pan (or a cookie sheet with raised edges).

Drizzle olive oil and spices over cauliflower and roast with the 1/2 lemon for 25 minutes. Once finished, squeeze the lemon juice over the top of the roasted cauliflower.

Multitasking – While the cauliflower is roasting, cook the onion in a pan with 1 tbsp of butter until soft. Remove from heat.

Use a food processor/blender/or immersion tool to blend cauliflower to a somewhat smooth consistency. Return soup to pan.

Add the coconut milk to desired consistency. Stir.

Top with Cilantro and serve.

Along with this beautiful recipe, I recommend Curried Coconut Spinach as a side dish.

Recipe: Curried Coconut Spinach

Ingredients:

4-6 C Fresh Spinach

1 tsp Olive Oil

1 Tbsp Coconut Milk

1/2 tsp Curry Powder

Directions:

Heat pan with oil. Add fresh spinach and toss.

Let heat until spinach is halfway cooked.

Add coconut milk and top with curry powder.

Serve immediately.

A Note to the Diabetics:This is a very low carb soup. I would estimate 2 Cups as 15g of carbohydrate. The spinach is also considered a non-carb. Therefore, this is the perfect meal to have bread, fruit or dessert in order to reach your carbohydrate budget (45-60g of carbohydrates per meal).

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3 thoughts on “Roasted Cauliflower Soup with Curry”

Wish I had this before the snow storm! Can’t wait to try this! (Like… tomorrow. Yum) how much did it make? I mean…. Does the butter dilute enough where I’m not destroying my caloric intake? Can’t wait to have “yellow hands”…? ;-)